Cooking bacon...in a microwave?

robfosters said:
It's like people who use a different frying pan to cook an egg when they're frying steak. The steak juices just make the egg taste so much better.

I also will happily leave the oil in a pan after frying bacon to congeal into that thick creamy coloured gunk and then melt it down the next day for more bacon.

There's a stent somewhere with my name on it :p
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aye, and when that gunk just gets a bit too much of a weird colour, and your not quite sure what those things are "suspended" in the middle of it, thats when its perfect. give it another few weeks, and then start the process again.

not by cleaning it, that would be wrong, just get some kitchen towel, give it a quick wipe over, leaving it so its got a smooth layer left, then make more bacon.


aaaaah, i wish i ate enough bacon to need a bacon saucepan still.
 
I used to yeah, years ago, but then I got a gas hob and cooking bacon quickly and easily became much more available.

I just used to put it on a plate and cook until it looked cook, opening the door once to let the steam out.
 
Sargatanas2511 said:
Before you do it in the microwave you just should ask yourself one single question:

"What the hell is wrong with me?"
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what if your microwave is like mine?
full size grill element + full size electric oven fan/element in the rear :p
DJclW5M.jpg


streaky bacon is awesome grilled but not normal bacon.

I only like streaky though so :D
 
Sargatanas2511 said:
How dare you! Back bacon is so much better than streaky :P.
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smoked streaky bacon is the king of all bacon.

go buy some stick it under the grill and see how nom nom it is compared to regular back bacon

streaky bacon + pan = doing it wrong.

streaky bacon should be grilled and cook using it's own fat
 
arknor said:
smoked streaky bacon is the king of all bacon.

go buy some stick it under the grill and see how nom nom it is compared to regular back bacon

streaky bacon + pan = doing it wrong.

streaky bacon should be grilled and cook using it's own fat
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I much prefer back bacon personally, smoked and done in a pan. Personal tastes and all.
 
estebanrey said:
Well not "anything". Beans or soup taste no different from the microwave than from your hob and I personally wouldn't bother with a pan (and the burning and cleaning that comes with it) for something liked scrambles eggs either, which taste pretty much the same however you cook it.
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You need to learn how to make scrambled eggs properly.
 
arknor said:
isn't there some famous chef that says it's the best way?
EDIT:
http://www.telegraph.co.uk/news/cel...ect-bacon-sandwich-by-Marco-Pierre-White.html
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"All you do is put the bacon on a plate and microwave it for two minutes. It's as simple as that. If you want to add a little bit of extra flavour to your bacon, you can rub it with a Knorr stock pot, I do it all the time in my restaurant. Right, whilst the bacon is cooking, let me take a minute and tell you about Tampax SuperPlus Tampons. I use them all the time in my restau-."

*ping

"Ah, the bacon's done. Just place the rashers on one of the slices of white bread and serve and use the other slice to wip the plate the bacon was cooked on. That way it soaks up the jus that came out of the bacon. Don't worry about those white lumps that came of the bacon. They'll stick to the bread, you'll barely taste them and we won't have to wash them off the plate later."
 
Doctor McNinja said:
"All you do is put the bacon on a plate and microwave it for two minutes. It's as simple as that. If you want to add a little bit of extra flavour to your bacon, you can rub it with a Knorr stock pot, I do it all the time in my restaurant. Right, whilst the bacon is cooking, let me take a minute and tell you about Tampax SuperPlus Tampons. I use them all the time in my restau-."

*ping

"Ah, the bacon's done. Just place the rashers on one of the slices of white bread and serve and use the other slice to wip the plate the bacon was cooked on. That way it soaks up the jus that came out of the bacon. Don't worry about those white lumps that came of the bacon. They'll stick to the bread, you'll barely taste them and we won't have to wash them off the plate later."
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Wow. And the guy calls himself a chef?
 
On my way to try microwaved bacon, brb.


Edit: Oh my, that is a tasty bacon sarnie, hmmmhm.

Gave x2 pieces of streaky bacon 4 mins in the microwave. At first I thought that fat looks like it will be chewy (I like crispy fat) but actually it was melt in your mouth fat not stringy. Am impressed with the amount of hot bacon fat for dipping one side of the bread to.

Overall, very impressed 9/10.

Try it. I'm going in for another :D
 
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estebanrey said:
Well not "anything". Beans or soup taste no different from the microwave than from your hob and I personally wouldn't bother with a pan (and the burning and cleaning that comes with it) for something liked scrambles eggs either, which taste pretty much the same however you cook it.
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I never burn egg on to pans regardless of how I'm cooking them, even in cast iron frying pans. You just have to make sure the pan is so hot that the egg solidifies on contact with the pan so that it has no time to settle and get stuck and burn.
 
sports_brah said:
teach us?
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Put a smallish saucepan on a medium-low heat & add a knob of butter. Beat at least 2 eggs together with a pinch of s&p until combined. Swirl the melted butter round the pan and pour in the eggs. Stir frequently (not continuously but don't leave it along too long) with a small silicon spatula making sure to get all around the pan and not leave any to dry on the bottom. Do not be tempted to turn up the heat. Cook until slightly under the desired consistency. Take off the heat and serve.
 
WillyNelson said:
Put a smallish saucepan on a medium-low heat & add a knob of butter. Beat at least 2 eggs together with a pinch of s&p until combined. Swirl the melted butter round the pan and pour in the eggs. Stir frequently (not continuously but don't leave it along too long) with a small silicon spatula making sure to get all around the pan and not leave any to dry on the bottom. Do not be tempted to turn up the heat. Cook until slightly under the desired consistency. Take off the heat and serve.
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Rather than the "proper" way to make scrambled eggs isn't this just the normal way that most people make scrambled eggs? :D

Apart from those heathens who use the microwave obviously ;)
 
desires said:
I almost agreed with you until I saw the eggs thing. It always seems to be too easy to overcook the eggs in the icrowave.
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Power at 40% (or less) helps avoid this.

But does then increase the total time it takes, so might as well get the pan out by then :p
 
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